I adapted this recipe using just the frangipane section (and adapting that as well).
I dropped the sugar down by 20g, used margarine instead of butter (as it was all I had), added 1 teaspoon baking powder, plus 3 heaped desserspoonsful of mincemeat leftover from Christmas. It was done in the all in one method rather than beating sugar and margarine together etc.
I used an ice cream scoop to divide the mixture between 8 muffin cases and baked them for 25 minutes at 190C. They were just slightly too dark so next time, I shall cook them at 180C and see how they go.
They have a lovely texture and you can taste the mincemeat without it being overpowering:
Although the frangipane element is a GF recipe, it should work just as well with normal flour.
Have a lovely weekend everyone.